Spiced Lamb Meatball and Swiss Chard Stew

54 Ratings
  • 5 24
  • 4 11
  • 3 8
  • 2 9
  • 1 2

Clocking only 365 calories per serving, this Spiced Lamb Meatball and Swiss Chard Stew is a great warming, all-in-one supper on a chilly night. The process takes a bit of time—almost an hour—but it’s well worth it and actually quite easy. You’ll start by forming the lamb meatballs, then browning them in a large pot or Dutch oven. Next, you’ll cook the chard stems in the same pot, before adding the broth and cooking the meatballs through. The orzo cooks in the liquid at the end of the process. Homemade meatballs, served in a healthy way, no less? Yes, please.

By Chris Morocco

Gallery

Credit: Roland Bello

Recipe Summary

hands-on:
40 mins
total:
50 mins
Yield:
Serves 6
Nutrition Info
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Ingredients

Directions

  • Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).

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  • Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.

  • Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.

  • Just before serving, fold in the chard leaves. Serve warm topped with the yogurt, if desired.

Nutrition Facts

Per Serving:
365 calories; fat 19g; saturated fat 6g; cholesterol 131mg; sodium 630mg; protein 25g; carbohydrates 25g; sugars 3g; fiber 3g; iron 3mg; calcium 104mg.
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